On the sixth day of Christmas my true love gave to me six Mexican wedding cookies, a review in the New York Times, four magic cookie bars, three shots of eggnog, two pieces of peppermint fudge, and cute little gingerbread bundt.
I’ve seen these cookies in magazines and cook books but had never made them until this past weekend when they were requested by a coworker of my mom for their holiday party. They go by names other than Mexican wedding cookies like Russian tea cakes, Italian butter nuts, southern pecan butterballs, snowdrops, a Viennese sugar balls and snowballs so I’m not really sure if they’re actually Mexican or what. But anyways they’re good! They’re similar to a butter cookie with the addition of chopped nuts and then rolled in powered sugar. I formed my cookies into moon-like shapes but I’ve also seen them rolled into balls as well, I guess that’s where the snowball and snowdrop names come from!!
This recipe is really easy and only has five ingredients just make sure you’re pretty careful when you coat them with powdered sugar because while they’re warm they’re pretty fragile.
Mexican Wedding Cookies
Recipe from Paula Dean and Friends
1 cup unsalted butter at room temperature
½ cup powdered sugar plus more for coating the cookies
1 teaspoon vanilla
1 ¾ cups all-purpose flour
1 cup pecans, chopped very small
- Preheat your oven to 275° F and line a baking sheet with parchment paper.
- Cream the butter and the sugar together in a stand mixer fit with the paddle attachment.
- Mix in the vanilla and flour.
- Lastly, stir in the pecans.
- Flour your hands up and roll tablespoon portions of dough into crescent shapes and arrange on prepped baking sheet.
6. Bake for 45 minutes.
7. Let the cookies cool for about five minutes but not completely. While the cookies are still a bit warm roll them in powdered sugar.
8. Let cool completely on a wire rack then let melt in your mouth!